After six months of lettuce from California, which tasted like cardboard (no offense, CA; I’m sure it tasted better before it got on a truck), we were finally blessed with a batch of baby salad greens from Sidehill Farm in Ashfield, MA.
And, oh boy, were they delicious. Dressing: little olive oil, a little apple cider vinegar, a dash of maple syrup, and a handful of shallots. Nothing else needed. (Well, salt and pepper. Duh.)
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I know — it’s amazing to find vegetables that actually taste like something after the long, tasteless winter.
I think I literally jumped for joy.